Turkey Cutlets à l'Orange #1

After quickly browning the cutlets, add a spicy mix of orange marmalade, ginger, and vinegar to the skillet to make the simple sauce. Serve the turkey atop our Bulgur with Dried Cranberries.

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Cal/Serv:
220

Yields:
4

Ingredients

2
tsp.
olive oil

1
lb.
turkey cutlets

1/2
tsp.
salt

1/4
tsp.
coarsely ground black pepper

c.
orange marmalade

2
tbsp.
red wine vinegar

1
tbsp.
grated, peeled fresh ginger

1
small navel orange

Parsley sprig

Directions

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets until they are lightly browned on the outside and just lose their pink color on the inside, about 2 minutes per side, turning once.

Meanwhile, in small bowl, combine marmalade, vinegar, and ginger.

Add mixture to turkey cutlets in skillet; heat to boiling. Garnish with orange wedges and parsley to serve.

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